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Artichoke Tomato Alfredo

A tomato and artichoke sauce for pasta, made with onions, garlic, basil, flour, and soy or rice milk.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Artichoke Tomato Alfredo

Ingredients

Directions

Prepare

  1. Prepare fettuccine, macaroni, or spaghetti noodles al dente.

  2. Place onion, tomato, garlic, and basil in a non-stick pan and sauté in a little of the liquid from the can of artichokes.

  3. Cut the artichokes into small pieces.

Make the sauce

  1. Add the artichokes (and liquid) to the sauté with a little flour to thicken.

  2. Mix thoroughly, adding soy or rice milk and flour to desired thickness.

  3. Do not cook the artichokes for long; just enough heat to blend the sauce to desired thickness.

Serve

  1. Top the pasta with the artichoke sauce.

Nutrition, whole recipe (rough)

1069Calories
33 gProtein
24 gFat
182 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Artichoke1 medium (128g)60
Onion1 medium (110g)44
Tomato1 medium (123g)22
Soy Sauce1 tbsp (15ml)9
Garlic1 clove (3g)4
Basil5 leaves fresh (2.5g)1

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Artichoke + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together600 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Tomato + basiltop 1% of all pairs
    Smell alikemoderate
    Cooked together3,979 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Garlic + basiltop 4% of all pairs
    Smell alikemoderate
    Cooked together4,805 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Artichokes
Provide the main body and tender texture of the sauce.
Tomatoes
Add moisture, acidity and bright flavour to the sauce.
Whole wheat flour
Thickens the sauce as it heats with the liquids.
Soy or rice milk
Supplies the liquid that makes the sauce creamy and pourable.
Fresh basil
Adds aromatic, herbal flavour.

The step that matters

Keep the artichoke cooking brief. Artichokes only need enough heat to warm through and blend with the sauce. Long cooking can make them tough and dull in flavour, and extra heat can scorch the thickened mixture.

Swap the onion

How well each one fits the dish's main ingredients (artichoke, tomato, garlic, basil, wheat, flour, rice):

  1. Eggplantfits better
  2. Spinachfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against artichoke, tomato, garlic, basil, wheat, flour, rice. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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